I recently have been asked on several occasions..."what do you put in your cakes to preserve them for so long" I bake my cakes from scratch with regular butter, eggs, buttermilk, etc. Can anyone give me an explanation other than..."I use natural ingredients." Thank you.
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Quote:
Originally Posted by deah
I don't know about the scratch cakes but I used the WASC recipe and it's still great a week later.
On a funny side note, my cake instructor told us that if there is cake left over after 3 days we need to change our recipe.
I don't know about the scratch cakes but I used the WASC recipe and it's still great a week later.
On a funny side note, my cake instructor told us that if there is cake left over after 3 days we need to change our recipe.
That's funny! And too true!
IMO I think the whole long-lasting thing goes to more of how it was stored, what is the weather like, etc...and less to ingredients.
Quote:
Originally Posted by 3GCakes
That's funny! And too true!
IMO I think the whole long-lasting thing goes to more of how it was stored, what is the weather like, etc...and less to ingredients.
Quote:
Originally Posted by deah
I don't know about the scratch cakes but I used the WASC recipe and it's still great a week later.
On a funny side note, my cake instructor told us that if there is cake left over after 3 days we need to change our recipe.
I don't know about the scratch cakes but I used the WASC recipe and it's still great a week later.
On a funny side note, my cake instructor told us that if there is cake left over after 3 days we need to change our recipe.
That's funny! And too true!
IMO I think the whole long-lasting thing goes to more of how it was stored, what is the weather like, etc...and less to ingredients.
I'm going to second that comment. Granted I don't have any observational/comparitive studies to back that up.
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